A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt; wet up with milk or water
Roll out a quarter of an inch thick
Butter a large common bowl and line it with this paste, leaving it large enough to lap over the top
Fill it with stoned cherries and half a cupful of sugar
Gather the paste closely over the top
Sprinkle a little with dry flour and cover the whole with a linen cloth, fastening it with a string
Put it into a pot of boiling water and cook for an hour and a half
Serve with sweet sauce
Modern guidance to help you succeed with this vintage recipe
This steamed pudding relies on gentle, moist heat to create a tender crumb without browning. The baking powder generates carbon dioxide when moistened and heated, creating a light texture despite the dense fruit filling. Steaming prevents a crust from forming, allowing the dough to expand uniformly while the surrounding moisture keeps it from drying out. The cloth covering allows steam to escape gradually, preventing sogginess while maintaining the pudding's structure.
The dough can be prepared up to 2 hours ahead, wrapped tightly in plastic wrap, and refrigerated. Bring to room temperature before rolling. The cherries can be pitted and combined with sugar up to 1 day ahead; drain excess liquid before using.
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or steam the entire pudding for 15-20 minutes until warmed through. The texture is best within the first day.
AI-generated tips from Chef Cecil's culinary database
The dough can be prepared up to 2 hours ahead, wrapped tightly in plastic wrap, and refrigerated. Bring to room temperature before rolling. The cherries can be pitted and combined with sugar up to 1 day ahead; drain excess liquid before using.
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or steam the entire pudding for 15-20 minutes until warmed through. The texture is best within the first day.
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